Brew Day for Holy Smoke Stout

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Brew Day

I've made up this set of steps for brew day for a Holy Smoke Stout recipe.

Ingredients

• Black Rock Miners Stout
• Light dry malt extract 2kg
• Finishing hop pellets Goldings 12g
• Stout Infusion Pack
• Safale S-05 yeast

Equipment

Yeast Proofing:

• Cup
• Cling Wrap
• Fork

Flavor Pack:

• 2-5L Saucepan
• Fine Colander or Sieve
• Stainless Spoon

Cleaning and Sanitisation:

• Brewer's detergent
• Diluted Iodophor in a Spray Bottle
• Large tub or sink

Other Utensils:

• Long Stirring Spoon
• Can Opener

Brewing Equipment:

• Fermenter + Lid
• Airlock
• Grommet
• Tap
• Hydrometer and Sample Tube

Process

• Place the Extract Kit in a sink with hot water to soften the contents.

Prepare/Prove Yeast:

• Put 1 cup of warm water into the sanitised cup.
• Sprinkle Yeast into the water.
• Use the fork to break up the Yeast and make sure it's all submerged.
• Cover it over with cling wrap.
• Leave somewhere out of the way.

Clean and Sanitise:

• Gather all equipment and disassemble where possible.
• Wash all equipment with brewers detergent solution.
• Leave to drain.
• Once dry, sanitise all equipment that will touch the beer/yeast with iodophor spray.
• Leave to drain.

Prepare the Fermenter to take the wort:

• Fit tap to fermenter and close it.
• Put 10L of cold water into the fermenter.
• Fit the seal and grommet to the lid, then fit the lid loosely to prevent dust entering the fermenter.

Infusion Pack: From the Absolute Home Brew instructions on the Lager/Draught Infusion Pack.

• Heat 2L of water to 70^oC in a saucepan.
• Take the saucepan off the heat and add in the grain and hops while stirring.
• Cover with lid for 15 minutes.
• Stir and re-cover for 15 minutes.

Begin combining everything in the fermenter.

• Open and pour the Extract Kit into the Fermenter while stirring so it dissolves. Scrape the inside tin to get all of the contents out.
• Pour the Infusion Pack solution in into the fermenter through a sieve.
• Top Up to 23L
• Take a sample of the wort and measure the specific gravity. Record it.

Pitch the Yeast:

• Once the temperature is below 25 degrees Celsius pitch the re-hydrated yeast solution into the wort.

Prepare for Fermentation:

• Securely fit lid to the fermenter so a good seal is formed.
• Fill airlock with clean water or steraliser solution.
• Fit the airlock to fermenter lid.
• Store fermenter in a place out of sunlight between 18-22 degrees Celsius.

Comments

Logs

• Flavor pack went for 7 mins + 15 mins.
• Added kit and dme to 4L of water.
• Added flavor pack into (2L ) big pot.
• Added big pot to fermenter.
• 2 tblspoon of grain + hop residue from flavor pack in to mix.
• 21.5-22 L only

OG: 1064